Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Frozen fish fillets |
| ⅓ cup | Chopped onion |
| ⅓ cup | Chopped green pepper |
| 1 clove | Garlic, minced |
| 1 can | Tomatoes, cut up 16 oz. |
| 2 tablespoons | Snipped parsley |
| 1 tablespoon | Instant chicken bouillon |
| \N \N | Granules |
| \N dash | Hot pepper sauce |
| 1 tablespoon | Cornstarch |
| 3 cups | Hot cooked rice |
Thaw fish, if frozen. Cut into 1 inch cubes. Combine onion, green pepper, garlic and 2 tablespoons of water. Cook covered, till tender. Add undrained tomatoes, parsley, bouillon, hot pepper sauce, and ½ cup of water. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons of cold water; stir into tomato mixture. Cook and stir till thickened. Stir in fish. Simmer, covered for 5 to 7 minutes. Serve over rice. Randy Rigg